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Vegan Buddha Cakes

These cakes are bursting with flavor and nutrients, and are all anti-inflammatory, that will make your taste buds and your body feel like they've reached Nirvana.
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Prep Time 15 minutes
Cook Time 41 minutes
Servings: 2
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American, asian, Indian
Ingredients Method

Ingredients
  

  • 12 oz firm Tofu drained
  • 8 oz Water Chestnuts (canned) drained
  • 3 Tbsp Low-sodium Tamari can sub Soy Sauce
  • 3 Green Onions white bottoms only
  • 1 Red or Yellow Bell Pepper
  • ½ cup Mushrooms
  • 4 Tbsp Nut Butter I use 2 Tbsp of Peanut Butter plus 2 Tbsp of Cashew Butter, but others will work
  • ¼ cup Fresh Parsley curly

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Line a cookie sheet with parchment paper, set aside.
  3. Lightly chop the ingredients down so they can fit into a food processor.
  4. Put into the food processor the Tofu, Water Chestnuts, Tamari, and Green Onions. Pulse until smooth.
  5. Add the remaining ingredients into the food processor. Pulse until everything is smooth and well combined.
  6. Spoon the mixture into piles that are 2 Tbsp. each onto the baking sheet.
  7. Bake for 40 - 45 minutes, or until the patties are golden brown.
  8. Serve hot with your favorite dipping sauce or a side salad and enjoy!